Penne with Fontina and Mushrooms

Penne with Fontina and Mushrooms
A Fontina and cream cheese sauce provides a yummy base for this pasta and vegetable casserole that's ready to serve in just 30 minutes.
Makes 6
Prep 10 m
Cook 20 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray. Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions.
  2. 2 of 4 Meanwhile, heat 3 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and cook 4 minutes. Pour into large bowl; drain pasta and add to same bowl.
  3. 3 of 4 Combine Fontina, cream cheese and milk in the pasta pot over medium to medium-high heat. Cook 3 to 5 minutes, until cheeses are melted and sauce is smooth. Stir in salt, pepper and nutmeg. Remove from heat; pour into bowl with mushrooms and pasta. Stir to combine, then pour into prepared baking dish.
  4. 4 of 4 Melt butter and remaining 1 teaspoon oil in mushroom skillet over medium-high heat. Pulse bread in food processor until crumbs are formed. Add crumbs (about 1 cup) to butter mixture in skillet. Cook 2 minutes, stirring, until crumbs are just browned. Sprinkle over pasta. Bake at 350 degrees F for 20 minutes. Serve warm.
Nutrition Information for Penne with Fontina and Mushrooms
Servings Per Recipe: 6
Per Serving: 12 g sat. fat, 68 mg chol., 23 g Fat, total, 49 g carb., 20 g pro., 453 kcal cal., 581 mg sodium, 6 g fiber